What’s Easter Day without cookies and candy? I remember when I was little, I loved walking up to Easter day baskets. The best part? When the entire family met for Easter Day Brunch and would hide the plastic eggs in the most unthinkable places with all sorts of knick-knacks and candy! This will be my first Easter making candy and cookies for my family. Share these fun cookie and candy recipes with your family this weekend as well! You can even fit them inside of the Easter eggs instead of store-bought candy. I can promise you they won’t disappoint!
This recipe from Tasty is delicious. You can add as many colors of sprinkles as you like. I would recommend neon or pastel colors for an Easter-themed cookie.
Ingredients needed:
24 Hershey’s kiss
½ cup of sprinkles
½ cup of water
24 large marshmallows
2 cups of flour
½ teaspoon of baking soda
½ teaspoon of salt
½ cup of Kelapo Ghee (softened)
1 cup of sugar
1 large egg
1 teaspoon of vanilla extract
½ cup of milk
Kelapo Coconut Oil Non-Stick Cooking Spray
Begin by preheating your oven to 375 degrees. Unwrap all your Hershey’s kisses and set them aside. Grab 3 smalls bowls. In one add water, in another the sprinkles and the marshmallows in the last. Take each marshmallow and dip it in the water. Make sure you are coating the entire marshmallow. Next, place the marshmallow in the bowl with sprinkles while making sure the entire marshmallow is coated. Once you coated all your marshmallows, place them aside to dry. In a large bowl, add in the flour, baking soda and salt, and mix until everything is combined. In a separate bowl, mix the Kelapo Ghee and sugar using a hand mixer. Once the consistency has turned creamy, add in the egg, vanilla extract, and milk. Use a whisk or hand mixer to combine all the ingredients. Take a baking sheet and grease it with the Kelapo Coconut Oil Spray. Scoop a tablespoon- sized amounts, round them up in your hands and place them on the baking sheet. Once you’ve finished the flour, place the cookies into the oven and let them bake for about 10 to 12 minutes. Pop them out the oven and before they cool, make a small indention in the middle of all the cookies. In the middle place a marshmallow and then pop them back in the oven for about 2 to 3 minutes. When you take them out the oven, place the Hershey’s on top of the marshmallow and press down. Let them sit and cool for about 5 to 10 minutes before enjoying.
First thing’s first, wash all the plastic eggs since you’ll be using them to make the egg-shaped rice crispies. Then in a large saucepan, melt down the Kelapo Ghee and add the marshmallows. Stir together until the consistency is smooth and the marshmallows are completely melted. Now, drop the cereal in and stir until everything is evenly combined. Spray the inside of each egg with the Kelapo Coconut Oil Spray, take some of the cereal mixture and press firmly into each side of the egg, then close. You’ll want to make sure not to over-stuff the eggs because they will pop open and not take the right shape.
Once you’ve finished filling each egg, set them to the side and let them cool for about 3 to 4 hours, or until they’re completely firm. Once they’re ready, carefully remove the eggs and set the eggs aside. Now, you can dip these in chocolate or almond bark, and then decorate with sprinkles. For this recipe, I stuck with almond bark but even white chocolate would be great! In a small bowl, add some pieces of almond bark and microwave it until it’s melted. High heat with 4 15-second intervals usually does the trick. Once you get a smooth consistency, add the vegetable shortening until you get the desired consistency. Dip each egg into the melted almond bark and then decorate with sprinkles. You can dip the whole egg or just half. Get creative!
Fun Easter Day Cookies
What’s Easter Day without cookies and candy? I remember when I was little, I loved walking up to Easter day baskets. The best part? When the entire family met for Easter Day Brunch and would hide the plastic eggs in the most unthinkable places with all sorts of knick-knacks and candy! This will be my first Easter making candy and cookies for my family. Share these fun cookie and candy recipes with your family this weekend as well! You can even fit them inside of the Easter eggs instead of store-bought candy. I can promise you they won’t disappoint!
Marshmallow Kiss Cookies
This recipe from Tasty is delicious. You can add as many colors of sprinkles as you like. I would recommend neon or pastel colors for an Easter-themed cookie.
Ingredients needed:
24 Hershey’s kiss
½ cup of sprinkles
½ cup of water
24 large marshmallows
2 cups of flour
½ teaspoon of baking soda
½ teaspoon of salt
½ cup of Kelapo Ghee (softened)
1 cup of sugar
1 large egg
1 teaspoon of vanilla extract
½ cup of milk
Kelapo Coconut Oil Non-Stick Cooking Spray
Begin by preheating your oven to 375 degrees. Unwrap all your Hershey’s kisses and set them aside. Grab 3 smalls bowls. In one add water, in another the sprinkles and the marshmallows in the last. Take each marshmallow and dip it in the water. Make sure you are coating the entire marshmallow. Next, place the marshmallow in the bowl with sprinkles while making sure the entire marshmallow is coated. Once you coated all your marshmallows, place them aside to dry. In a large bowl, add in the flour, baking soda and salt, and mix until everything is combined. In a separate bowl, mix the Kelapo Ghee and sugar using a hand mixer. Once the consistency has turned creamy, add in the egg, vanilla extract, and milk. Use a whisk or hand mixer to combine all the ingredients. Take a baking sheet and grease it with the Kelapo Coconut Oil Spray. Scoop a tablespoon- sized amounts, round them up in your hands and place them on the baking sheet. Once you’ve finished the flour, place the cookies into the oven and let them bake for about 10 to 12 minutes. Pop them out the oven and before they cool, make a small indention in the middle of all the cookies. In the middle place a marshmallow and then pop them back in the oven for about 2 to 3 minutes. When you take them out the oven, place the Hershey’s on top of the marshmallow and press down. Let them sit and cool for about 5 to 10 minutes before enjoying.
Dipped Easter Eggs
3 tablespoons of Kelapo Ghee
1 10oz bag of miniature marshmallows
6 cups of rice crispy cereal
Large plastic Easter eggs
Kelapo Coconut Oil Non-Stick Cooking Spray
White almond bark
Solid vegetable shortening
Colorful sprinkles
First thing’s first, wash all the plastic eggs since you’ll be using them to make the egg-shaped rice crispies. Then in a large saucepan, melt down the Kelapo Ghee and add the marshmallows. Stir together until the consistency is smooth and the marshmallows are completely melted. Now, drop the cereal in and stir until everything is evenly combined. Spray the inside of each egg with the Kelapo Coconut Oil Spray, take some of the cereal mixture and press firmly into each side of the egg, then close. You’ll want to make sure not to over-stuff the eggs because they will pop open and not take the right shape.
Once you’ve finished filling each egg, set them to the side and let them cool for about 3 to 4 hours, or until they’re completely firm. Once they’re ready, carefully remove the eggs and set the eggs aside. Now, you can dip these in chocolate or almond bark, and then decorate with sprinkles. For this recipe, I stuck with almond bark but even white chocolate would be great! In a small bowl, add some pieces of almond bark and microwave it until it’s melted. High heat with 4 15-second intervals usually does the trick. Once you get a smooth consistency, add the vegetable shortening until you get the desired consistency. Dip each egg into the melted almond bark and then decorate with sprinkles. You can dip the whole egg or just half. Get creative!
Peace, love and Kelapo ♥
-Gabriella
Tags: clarified butter, coconut oil, coconut oil spray, cookie recipes, cookies, cooking with Kelapo, Easter, Easter cookies, Easter Day, Ghee, kelapo, kelapo clarified butter, Kelapo Coconut Oil, kelapo coconut oil spray, Kelapo Ghee, recipes